Pasta Day: Linguine And Root Vegetable Sauté

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* Exported from MasterCook *

 

Linguine And Root Vegetable Sauté

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 41

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 carrots

cut diagonally into 1/4-inch slices

2 parsnips

cut diagonally into 1/4-inch slices

6 ounces rutabaga -- peeled

and cut into 1/4-inch julienne strips

3 tablespoons olive oil

3 shallots -- halved

1 teaspoon minced fresh oregano

OR 1/2 teaspoon dried

1/2 teaspoon minced fresh thyme

OR 1/4 teaspoon dried

salt and freshly ground black pepper

1 pound linguine

2 tablespoons minced fresh flat-leaf parsley

1/3 cup chopped pecans -- toasted

 

Serves 4

 

Although carrots are widely used in the United States, parsnips and

rutabagas have never achieved such popularity, perhaps because people don't

know what to do with them. This colorful root vegetable sauté, with the

rich nuance of toasted pecans, may change all that.

 

Steam the carrots, parsnips, and rutabaga until just tender, about 5

minutes. Heat the oil in a large skillet over medium heat. Add the

shallots and cook until soft, about 5 minutes. Add the steamed vegetables,

oregano, thyme, and salt and pepper to taste. Cook until the vegetables

begin to caramelize, about 5 minutes. Cook the linguine in a large pot of

salted boiling water, stirring occasionally, until it is al dente, about 8

minutes. When the pasta is cooked, drain it and place in a shallow serving

bowl. Add the vegetable mixture and toss gently. Garnish with the parsley

and pecans and serve immediately

 

Other pasta choices: fettuccine, spaghetti

 

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